System and Method for Applying Aroma Releasing Material to Peel-Away Packaging

ABSTRACT

A product package system having a container for holding a consumer product. A peel-away element is provided that selectively covers a section of container. The peel-away element can cover the access opening of the container, or some other element on the surface of the container. A coating of microencapsulants is disposed between the container and the peel-way element. The microencapsulants include encapsulated particles of scented compounds. The microencapsulants are set in a binding agent that attaches to both the container and the peel-away element. Consequently, any movement of the peel-away element relative the container disrupts the coating of microencapsulants and ruptures at least some of the encapsulated particles. This releases the scented compounds and produces a detectable scent.

RELATED APPLICATIONS

This application is a continuation-in-part of U.S. patent applicationSer. No. 13/287,122 filed Nov. 1, 2011.

BACKGROUND OF THE INVENTION

1. Field of the Invention

In general, the present invention relates to the systems and methods ofapplying an activated scent releasing material to product packaging.More particularly, the present invention relates to the composition ofthe scent releasing material and its method of application to productshaving peel-away packaging.

2. Prior Art Statement

There are many products on the market that have their own distinctaroma. The aroma of a product can be a main driver in a consumer'spurchase decision. For example, most people who purchase shampoo orother personal care products will first open the bottle in order tosample its aroma. When it comes to consumable products, the aroma isalso a main driver in consumer liking or preference. Similarly, themakers of such products are always seeking ways to improve the consumerexperience. As a result of that and other reasons, the concept of scentenhancement has emerged on the market.

With respect to scent enhancement, there are many ways to add scent to aproduct or the packing of that product. There are a number of scentenhancement technologies which have been used on products to conveyscent. One such innovation is pressure sensitive scratch and sniffstickers. These stickers are made with microencapsulated scent whichmimics the scent of the products contents. Consumers are encouraged toscratch the sticker to sample the product scent. While this is aneffective way to convey scent, the cost of printing a sticker withmicroencapsulants and then applying it to a product can be veryexpensive.

With respect to product enhancement, a product's aroma can also be a keyfactor in the consumer's experience with the product prior toconsumption. A product's aroma is especially related to the consumer'santicipated liking of a product. For example, if something smells goodwhen opened it helps to predispose a person to like the product, evenbefore consumption. As a result of this fact, brand owners and packagingmanufactures have expended considerable R&D efforts to find ways toimprove product aroma.

A number of technologies have been developed to help deliver aroma on apackage. For example, ScentSational Technologies, LLC, has developedtechnologies that incorporate scent into the structure of plasticpackaging components. Consider U.S. Pat. No. 6,045,833, entitledReceptacle Having Aromatic Properties And Method Of Use, which disclosesthe use of scented closures on a beverage container. Also, consider U.S.Pat. No. 6,102,224 to Sun et al., entitled Modifying Flavor ExperienceVia Aroma Delivery, which is assigned to PepsiCo and discloses a systemwhereby scented microencapsulants are applied to a bottle top'sthreading. When a person removes the closure, the encapsulants on thethreading are ruptured and a desirable scent is released.

There are, however, issues with the approach of these types ofinnovations. Both of the aforementioned patents intentionally deliveraroma directly into the mouth during consumption. While in some casesthis may be desirable, in other cases it is not. This current inventiondeals with a technology to deliver only orthonasal aroma, that is, aromathat is only received through the nose.

The aforementioned Pepsi patent is not intended to deliver aroma priorto purchase or use. It is specifically intended to only deliver aromaupon activated release upon opening. However, a problem exists with thisapproach. During bottling, many of the scented microcapsules which areapplied to the bottle neck are prematurely ruptured when the cap istorqued onto the bottle. As a result, some of those exposed aromas orflavor oils will then oxidize and degrade potentially causing off notesupon opening and subsequent consumption. Additionally, as mentionedabove, the Pepsi patent subjects the consumer to directly ingesting thescented compounds which are placed onto the container, in some casesthis may not be desirable.

Inside the package or bottle there is another concern: the unwanteddegradation of flavors and their interaction within the container. Oneof the issues is that during product processing and storage, aromasoxidize and degrade, often times causing off aromas which may beunappealing to consumers.

As a result, during the first opening of a beverage or food bottle orpackage, the initial aroma during opening can be very unappealing toconsumers. This can ultimately result in setting up a poor expectationof the product about to be consumed and can negatively impact theoverall liking of the product. Brand owners have experimented for yearsin adding aroma into the headspace of a container to improve consumerperception. However, there are inherent problems with this approach, themost relevant being that naked or unprotected aromas will often, intime, also degrade and can result in additional unappealing off notes.

To solve these problems, some manufacturers have considered addingscented material to product packaging that is encapsulated. Scentedmicroencapsulated coatings help to keep flavors and fragrances freshfrom oxidation and degradation. They are designed to only release scentwhen the microencapsulated material is disturbed. Such prior art isexemplified in the aforementioned U.S. Pat. No. 6,102,224, entitledModifying Flavor Experience Via Aroma Delivery.

U.S. Patent Application Pub. No. 2010/0055245 to Havekotte, entitledModifying Flavor Experience via Aroma Delivery, which is assigned toPepsiCo, addresses applying an aroma to a package. However there aremany problems with just applying an aroma to a package. As stated above,an unprotected aroma will oxidize and degrade very quickly causingstale, unbalanced, and oxidized off notes. Further, the aroma oil mightget on people's hands, cause stains and could even cause crosscontamination issues. The end use and subsequent consumer experiencecould be very inconsistent over time. Last, the aroma would not stay onthe package as intended as the package is exposed to differentconditions from the manufacturing plant through consumption.

As discussed above, one might consider traditional scratch and snifftechnology as a way to deliver the intended consumer experience.However, there are issues with traditional scratch and sniff. Forexample, it was developed as a print technology for paper. Companies whohave opted to deploy this type of technology normally use pressuresensitive labels which are printed with scented microcapsules and thenadhered to the package. This has primarily been used as a scent samplingconcept. There are several problems with this approach. One is that itis a very expensive process to print a scratch and sniff label and thento adhere it onto a package. Often times putting the sticker on theproduct costs far more than the sticker itself. Another problem is thatwhen people scratch a paper product, the paper can actually wear awayleaving the package looking as though it is damaged. Scratch and sniffstickers are also very noticeable and require one to scratch it sotherefore cannot be deployed as a way to enhance the consumer experiencewithout the consumer knowing from where the enhanced aroma originated.Therefore, although it potentially can deliver an improved aromaexperience, people could attribute the improved aroma to the sticker andnot to the product itself. Furthermore, it is important to point outthat simply placing microencapsulants on a package does not always work.Although this technique may work for some packaging materials such asporous uncoated paper, most packaging is made of plastics, paper coatedwith plastics, or other materials which do not allow the micoencapsulantto properly adhere to its surface. Additionally, bottles are made withglass, which will not allow adhesion, and some films and closures aremade with slip agents and plasticizers. When applying microencapsulantsto plastic film, bottles or closures made with plasticizers or slipagents, the encapsulant may appear to stick at first, but will notpermanently adhere to the surface. To counter this issue, theaforementioned Pepsi U.S. Pat. No. 6,102,224 discloses a method ofpre-treating, coating or etching the surface of the bottle neck orclosure in order for the microencapsulant to stick onto the package.However, in the case of the Pepsi patent, adhesion was not much of aconcern as the microencapsulated coating was to be applied to the PETbottle neck just before capping. Microencapsulants applied to any smoothor plastic surface will flake or wipe off if not protected. In the casein the Pepsi patent, it is protected by the outer closure. It isimportant therefore to utilize a binder system to allow themicroencapsulated coatings to adhere to the plastic substrate. Suchbinder systems are mentioned in by U.S. Pat. No. 7,452,927 to Hayes,entitled Alphatic-Aromatic Polyesters And Articles Made Therefrom.

It is important to note that although manufacturers may have tinkeredwith the concept of adding a microencapsulated coating onto a package,applying the microencapsulated coating on a commercial production lineis entirely different from making lab samples.

The present invention addresses not only the method and use of scentedmicroencapsulants on packaging, but also how to enable them to beapplied on a high speed commercial production line. Consumer productmanufacturing is typically done at very high speeds. It is not uncommonfor products to be packaged at speeds of between 200 and 1000 units perminute. Since slowing down the production line is not an option, thereis the need to apply scented microencapsulated coatings onto packagingat very high speeds and at low cost while not adversely impacting themanufacturing operation.

A need therefore exists for a system and method of adding scentedmicroencapsulated coatings to product packaging in a commercialmanufacturing plant. The microencapsulated coating needs to be appliedin such a method that it hits a targeted area, cures quickly, stays onthe package and enables the intended aroma to be activated and releasedprimarily when the product packaging is opened. These needs are met bythe present invention as described and claimed below.

SUMMARY OF THE INVENTION

The present invention is a product package system. The system includes acontainer for holding a consumer product. The container can be a cup,can, bottle, box, bag or pouch. A peel-away element is provided thatselectively covers a section of container. The peel-away element cancover the access opening of the container, or some other element on thesurface of the container.

A coating of microencapsulants is disposed between the container and thepeel-way element. The microencapsulants include encapsulated particlesof scented compounds. The microencapsulants are set in a binding agentthat attaches to both the container and the peel-away element.Consequently, any movement of the peel-away element relative thecontainer disrupts the coating of microencapsulants and ruptures atleast some of the encapsulated particles. This releases the scentedcompounds and produces a detectable scent.

As such, it will be understood that when the peel-away element isremoved from the container, a scent is released.

BRIEF DESCRIPTION OF THE DRAWINGS

For a better understanding of the present invention, reference is madeto the following description of exemplary embodiments thereof,considered in conjunction with the accompanying drawings, in which:

FIG. 1 is an fragmented cross-sectional view of a portion of scentedmicroencapsulated coating on a segment of product packaging;

FIG. 2 is a perspective view of a yogurt container having a peel-awayclosure and a scented microencapsulated coating;

FIG. 3 is a perspective view of a coffee creamer container having apeel-away closure and a scented microencapsulated coating;

FIG. 4 is a perspective view of a cookie bag container having apeel-away closure and a scented microencapsulated coating;

FIG. 5 is a perspective view of a blister pack container having apeel-away closure and a scented microencapsulated coating;

FIG. 6 is a perspective view of a can container having a peel-awayclosure and a scented microencapsulated coating;

FIG. 7 is a perspective view of a chip bag container having flaps joinedwith a scented microencapsulated coating; and

FIG. 8 is a perspective view of a container having a peel-away tamperseal with an underlying scented microencapsulated coating.

DETAILED DESCRIPTION OF THE DRAWINGS

Although the present invention system and method can be applied to manydifferent types of products and packages, the present invention is bestwhen applied to products that use peel-away or peel-open packaging. Theexemplary embodiments show the present invention applied to a variety ofapplications that use peel-away or peel-open packaging. Theseembodiments are selected in order to set forth the best modescontemplated for the invention. The illustrated embodiments, however,are merely exemplary and should not be considered a limitation wheninterpreting the scope of the appended claims.

Referring to FIG. 1, a cross-section of a layer of scentedmicroencapsulated coating 10 is shown applied between a productcontainer 12 and a peel-away element 15. The scented microencapsulatedcoating 10 is applied in the contact area 13 where the peel-away element15 overlaps the product container 12. The peel-away element 15 is peeledaway to either access the contents of the product container 12, or toexpose a covered item, such as a coupon, that is applied to the exteriorof the product container 12. The scented microencapsulated coating 10 isinterposed between the product container 12 and the peel-away section15.

The scented microencapsulated coating 10 contains scented oils or otherscented compounds 14 that are encapsulated in an encapsulant 16 toproduce encapsulated particles 18. The encapsulated particles 18 arethen mixed with a binding agent 20, such as a starch or a duty-specificadhesive, to create an emulsion 22. The emulsion 22 is then sprayed,printed, painted, dipped or otherwise applied to the exterior surface 24of the product container 12. The peel-away element 15 is placed over theemulsion 22. The emulsion 22 is then cured to produce the scentedmicroencapsulated coating 10 between the product container 12 and thepeel-away element 15. The scented microencapsulated coating 10 can beapplied in various thicknesses and with different sized encapsulatedparticles 18 to achieve different results.

As the scented microencapsulated coating 10 cures, it adheres to boththe peel-away element 15 and the product container 12. As the peel-awayelement 15 is pulled away from the product container 12, it physicallybreaks the binding agent 20. This ruptures the encapsulated particles 18causing scented compounds 14 to be released from within the encapsulatedparticles 18. The result is an aromatic experience for the consumer.

The encapsulant 16 can include gelatin, glycerol, cellulose andstarch-base polymers. Binding agents 20, if not adhesives, can bestyrene acrylic emulsions, acrylate monomers, oligimer esters, ethyleneacrylic copolymers, starch-based polymers, polyvinyl acetates andpolyvinyl alcohols. Starch-based polymers include hygroscopic plastarchmaterial PSM. Several formulations of such PSM materials arecommercially available in the marketplace. One such composition of apreferred type of PSM is described in U.S. Patent ApplicationPublication No. 2008/0153958 to Ding, entitled Substantially CompletelyBiodegradable High Starch Polymer, the disclosure of which isincorporated into this specification by reference.

Referring to FIG. 2, packaging 24 for a product, such as yogurt orpudding is shown. The packaging 24 includes a peel-away closure 26 thatcovers the open top 28 of a cup container 30. The cup container 30 has atop rim 32. The peel-away closure 26 adheres to the top rim 32. The toprim 32 is covered, at least in part, with the scented microencapsulatedcoating 10A. The scented microencapsulated coating 10A adheres to boththe peel-away closure 26 and the top rim 32. Consequently, when thepeel-away closure 26 is pulled away from the cup container 30, thescented microencapsulated coating 10A is physically disrupted. Thisruptures many of the encapsulated particles 18. This releases thescented compounds and thus the intended aroma.

The scented compounds 14 can have any aroma that is consistent with theexpected aroma of the product being consumed from the cup container 30.For example, if the cup container 30 holds a flavored yogurt, thescented material can have the aroma of strawberry, raspberry, vanilla,cherry, or anything else that matches the anticipated flavor. Thispositive aroma experience supersedes any negative aroma perceptioncaused by processing or stale gases trapped in the headspace of the cupcontainer 30.

Referring to FIG. 3, packaging 34 for a product, such as coffee creameris shown. The packaging 34 includes a peel-away closure 36 that coversthe open top 38 of a cup container 40. The cup container 40 has a toprim 42. The peel-away closure 36 adheres to the top rim 42 with a sealof adhesive 44. The scented microencapsulated coating 10B is appliednext to the adhesive 44, without being mixed with the adhesive 44. Inthis manner, manufacturers need not change their current adhesive 44.The scented microencapsulated coating 10B adheres to both the peel-awayclosure 36 and the top rim 42. Consequently, when the peel-away closure36 is pulled away from the cup container 40, both the adhesive 44 andthe scented microencapsulated coating 10B are physically disrupted. Thisruptures many of the encapsulated particles 18. This releases thescented compounds 14 and thus the intended aroma.

Referring to FIG. 4, packaging 46 is shown that includes a bag container48 with a peel-away flap 50. Such packaging is commonly used to packagecookies. The bag container 48 defines an opening 52 that is selectivelycovered by the peel-away flap 50. The bag container 48 around theperiphery of the opening is coated with a tacky adhesive 54. In at leastsome of the coated area, the tacky adhesive 54 is mixed within thescented microencapsulated coating 10C as a binding agent. The scentedmicroencapsulated coating 10C adheres to both the peel-away flap 50 andthe bag container 48. Consequently, each time the peel-away flap 50 ispulled away from the bag container 48, the scented microencapsulatedcoating 10C is physically disrupted. This ruptures many of theencapsulated particles 18. This releases the intended aroma.

Referring to FIG. 5, blister pack packaging 56 is shown that includes ablister container 58 with a peel-away flap 60. Such packaging iscommonly used to package pharmaceutical pills and capsules. The blistercontainer 58 defines an opening that is selectively covered by thepeel-away flap 60. The blister container 58 is adhered to the peel-awayflap 60 with an adhesive 62. In at least some of the coated area, theadhesive 62 is mixed with the scented microencapsulated coating 10D. Thescented microencapsulated coating 10D adheres to both the peel-away flap60 and the blister container 58. Consequently, when the peel-away flap60 is pulled away from the blister container 58, the scentedmicroencapsulated coating 10D is physically disrupted. This rupturesmany of the encapsulated particles 18. This releases the intended aroma.

In the shown embodiment, the pharmaceutical tablet may have anunappealing scent. This scent can be effectively masked by the releaseof the encapsulated particles 18.

Referring to FIG. 6, packaging 64 is shown that includes a can container66 with a peel-away closure 68. Such packaging is commonly used topackage beverages, such as San Pellegrino® beverages. The can container66 defines an opening 69 that is selectively covered by the peel-awayclosure 68. The can container 66 has a top rim 70. The top rim 70 iscoated with an adhesive 72. In at least some of the coated area, theadhesive 72 is mixed with the scented microencapsulated coating 10E. Thescented microencapsulated coating 10E adheres to both the peel-awayclosure 68 and the can container 66. Consequently, when the peel-awayclosure 68 is pulled away from the can container 66, the scentedmicroencapsulated coating 10E is physically disrupted. This rupturesmany of the encapsulated particles 18. This releases the intended aroma.

Referring to FIG. 7, packaging 74 in the form of a chip bag 76 is show.The chip bag 76 has two flaps 78, 80 that are joined together withadhesive 82 to seal the chip bag 76. In at least some of the coatedarea, the adhesive 82 is mixed with the scented microencapsulatedcoating 10F. The scented microencapsulated coating 10F adheres to bothflaps 78, 80. Consequently, when the flaps 78, 80 of the chip bag 76 arepulled apart, the scented microencapsulated coating 10F is physicallydisrupted. This ruptures many of the encapsulated particles 18. Thisreleases the intended aroma.

This will release the scented material in or around the chip bag 76 thatcan be perceived when the chip bag 76 is brought close to the face. Thearoma of the scented material can be any aroma that compliments theflavor of the product being consumed from the chip bag 76. For example,if the chip bag 76 holds chips, the scent can be of lime, jalapeño,barbeque, or anything else that complements or conveys the true aromaand/or flavor. When the contents of the chip bag 76 are consumed, theuser will taste and smell the product. The user will also smell thescented material. The perceived scent will positively alter the user'sperception of the product. This positive scent experience supersedes anynegative scent perception caused by stale gases trapped in the headspaceof the chip bag 76.

Referring to FIG. 8, a peel-away tamper seal 84 for a container 86 isshown. The tamper seal 84 protects the contents of the container 86 fromcontamination or tapering. The cup container 86 has a top rim 88. Thepeel-away tamper seal 84 adheres to the top rim 88 with a seal ofadhesive 90. The scented microencapsulated coating 10G is mixed with theadhesive 90. The scented microencapsulated coating 10G adheres to boththe peel-away tamper seal 84 and the top rim 88. Consequently, when thepeel-away tamper seal 84 is pulled away from the container 86, thescented microencapsulated coating 10G is physically disrupted. Thisruptures many of the encapsulated particles 18. This releases thescented compounds.

The illustrated containers are merely exemplary of the many types ofcontainers that are used to hold consumable products. It will thereforebe understood that the embodiments of the present invention describedand illustrated herein are merely exemplary and a person skilled in theart can make many variations to the embodiments shown without departingfrom the scope of the present invention. All such variations,modifications, and alternate embodiments are intended to be includedwithin the scope of the present invention as defined by the appendedclaims.

What is claimed is:
 1. A product package system, comprising: a containerthat defines an opening; a removable closure that selectively coverssaid opening in said container, wherein said closure contacts saidcontainer around said closure in a contact area; a cured emulsiondisposed between said container and said removable closure in saidcontact area, said cured emulsion containing encapsulated particles ofscented compounds mixed in a binding agent, wherein said removableclosure disrupts said cured emulsion and ruptures at least some of saidencapsulated particles when said removable closure is opened.
 2. Thesystem according to claim 1, wherein said binding agent is an adhesivethat adhesively attaches said removable closure to said container. 3.The system according to claim 1, wherein said binding agent is selectedfrom a group consisting of styrene acrylic emulsions, acrylate monomers,oligimer esters, ethylene acrylic copolymers, starch-based polymers,polyvinyl acetates and polyvinyl alcohols.
 4. The system according toclaim 1, wherein said encapsulated particles have an encapsulantselected from a group consisting of gelatin, glycerol, melamine, ureaformaldehyde, cellulose, and starch-based polymers.
 5. The systemaccording to claim 1, wherein said container is selected from a groupconsisting of cups, cans, cartons, pouches, bags and boxes.
 6. Thesystem according to claim 1, wherein said container has a rimsurrounding said opening, wherein said removable closure covers said rimand said cured emulsion coats said rim.
 7. The system according to claim1, further including an adhesive applied in said contact area betweensaid container and said removable closure.
 8. The system according toclaim 7, wherein said adhesive is mixed within said cured emulsion. 9.The system according to claim 7, wherein said adhesive is separate anddistinct from said cured emulsion.
 10. A product package system,comprising: a container; a peel-away element that selectively covers asection of said container, wherein said peel-away element contacts saidcontainer in a contact area; a coating of microencapsulants disposedbetween said container and said peel-way element in said contact area,wherein said microencapsulants include encapsulated particles of scentedcompounds, wherein movement of said peel-away element relative saidcontainer disrupts said coating of said microencapsulants and rupturesat least some of said encapsulated particles.
 11. The system accordingto claim 10, wherein said container defines an opening and saidpeel-away element covers said opening.
 12. The system according to claim11, wherein said container has a rim surrounding said opening, whereinsaid peel-way element covers said rim and said coating of saidmicroencapsulants coats said rim.
 13. The system according to claim 10,further including an adhesive applied in said contact area between saidcontainer and said peel-away element.
 14. The system according to claim13, wherein said adhesive is mixed within said coating of saidmicroencapsulants.
 15. The system according to claim 13, wherein saidadhesive is separate and distinct from said coating of saidmicroencapsulants.
 16. A product package system, comprising: a containerthat defines an opening between a first flap and a second flap; a curedemulsion disposed between said first flap and said second flap, saidcured emulsion containing encapsulated particles of scented compoundsmixed in a binding agent, wherein said binding agent adhesively joinssaid first flap to said second flap and wherein separating said firstflap from second flap to access said opening disrupts said curedemulsion and ruptures at least some of said encapsulated particles. 17.The system according to claim 16, wherein said binding agent is anadhesive.